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Leek Patties

Petite pan-fried fritters, often known as keftedes, stand as a cherished speciality in Sephardic culinary traditions. These wonderful leek patties present a tasty blend of hearty ground beef with the gentle, sweetly mild essence of tender leeks, making them truly crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the leeks carefully and trim off the base and the majority of the green tops. Cut into halves along the length then into half-inch pieces. Place in a deep pan and cover with cold water, then simmer over a moderate heat for about twenty minutes or until softened.

Remove the water from the cooked leeks and place in a big bowl with the beef, beaten eggs, matzo meal, dill, chopped parsley and spice and flavor well with salt and pepper. Stir well using your palms then mold a several spoonfuls into a ball, pressing a little. Set on a platter and repeat for the balance of the ingredients.

Heat cooking oil in a pan to a depth of about 2 centimeters over a moderate heat. When the olive oil is hot, fry the fritters in batches until golden brown on all sides. (Avoid overcrowding the skillet as this reduces the oil temperature of the oil.) Remove the finished patties to a plate lined with paper towel and let to cool.

Present with lemon slices.

Keftes de Espinacha

These amazing spinach and cheese croquettes are a genuine delight. The crispy outside opens up to a smooth interior. The spinach brings a vibrant, moderately earthy note, while the grated cheese provides a rich, umami creaminess. It's possible to replace the cheese with boiled, mashed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 large eggs
• Olive oil for pan-frying (or use neutral oil)
• Fresh lemon, to accompany

If using fresh spinach, rinse it carefully, removing any tough stems, and coarsely chop it into large chunks. Put in a deep pan with a small amount water over a medium heat. Once softened, strain in a sieve for about 15 minutes, then squeeze out any remaining moisture and set aside.

When working with defrosted spinach, completely press out extra water.

Preheat the oil in a skillet over a moderate heat and saute the chopped onion and garlic until softened, about 4 minutes. Take off the stove.

Put the cooked spinach, fried onion and garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, breading and beaten eggs in a container and season with pepper and salt. Stir completely until blended. If the dough appears too loose, mix in some more crumbs.

Using your hands, mold the dough into oval shapes slightly larger than a nut but smaller than an egg, and set them on a baking sheet lined with wax paper. Cover and chill for at least 60 minutes.

In a big skillet over moderate heat, warm cooking oil to a depth of about half an inch. Cook the patties a few at a time for a couple of minutes per side, rotating so they are crispy completely, then transfer on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these patties are not only delicious but also a wonderfully nutritious bite or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to serve

Put the dry lentils in a pan and cover with enough water. Boil over a moderate heat for about twenty minutes or until almost cooked, adding extra liquid to keep the pulses immersed if needed.

Add the bulgur wheat and keep cooking until tender. Remove the water from the mixture well and reserve in a bowl.

Warm a portion of the